Adjacent to the simple milking parlor is the creamery building. Built using the insulated concrete technique perfected with the Cookhouse, the creamery has been expanded many times as the cheese business has grown. Originally it was built only as a small room to process raw milk from the cows. Now one room is the milk room which contains the bulk tank where the fresh milk is chilled after milking. The remaining portion of the building is the cheese processing plant where Dinah’s Cheese is made. Here is the cheese vat / pasteurizer made by the Dutch manufacturer C. Van Riet, the four long stainless steel draining tables, coolers to age the cheese and large sinks to clean the many cheese molds. Always a toasty seventy plus degrees, it is the favored room to work in during the chilly, wet winter months.